spicy sesame orange tempeh bowls
An “Idungiveafuck” dinner for my fellow Idungiveafuck omnivores, vegetarians, and, yes, vegans.
Except you do giveafuck because you’re cooking instead of grabbing takeout. Go you!
Keeping up with quick dinners and sending out a holla to my vegan pals in the Flock. I see you. I certainly want to incorporate more plant-based dishes for all ya’ll and we’re starting with this one today. Big extra credit because this is easy, healthy, and perfect if you’re like me and crave some lighter fare after a day drinking adult beverages and eating tortilla chips by the pool…
Tempeh is one of my favorite vegetarian protein sources now. I avoided it a lot before because photographing it can be kind of weird, but once I nailed down my preferred prep methods, the aesthetic came easily. And these colorful Spicy Sesame Orange Tempeh Bowls are a surefire staple in my rotation now.
The tempeh is quick to cook, about 12-15 minutes total, and you can toss whatever veggies or accompaniments you want. I like a fresh crisp salad of cucumbers and avocado, and plenty of spicy mayo on mine. Spicy mayo forever. Slather that shit everywhere.
One Pan, No Sweat
Now, because tempeh is virtually fat-free, crisping can be tricky. To achieve some nice corner crisping, I toss the tempeh in a bit of cornstarch and paprika, then fry it up in a couple spoonfuls of olive oil. The starch also helps the sauce stick to the tempeh once we add it into the mix.
Heat that oil up and fry the tempeh. Stir it minimally, I usually just toss it around about halfway through the total cooking time. Keep an eye on your stovetop heat to prevent burning.
For the sauce, I whisk up a mix of soy sauce, orange juice (fresh is best, but a good quality bottled brand is fine, too), brown sugar, rice vinegar, sesame oil, garlic and ginger, and red pepper flakes. Adjust the latter based on your heat tolerance. This stir fry sauce is lightly sweet but packs a fragrant punch thanks to the fresh garlic and ginger, which to me is a foolproof mainstay in any Asian-style cuisine.
When the tempeh’s had its crispy time, pour in most of the sauce and simmer a couple more minutes until it sticks to the tempeh. You won’t need long. I keep about 1/3 of the sauce to drizzle over the bowl once I’ve assembled, because it tastes really fucken great on its own.
Super Bowl
Now the fun part. Build that bowl!
I always start with a base of white rice, then throw on a good heap of tempeh. I like to chop up some Persian cucumbers and avocado, and always finish with green onions and sesame seeds. Roasted or steamed broccoli usually squeezes its way into the mix, too. Drizzle on some of the reserved sauce for an extra slap of flavor.
Final touch? Spicy mayo. I keep a jar of this godgiven sauce in my fridge nearly all the time. It’s quite a simple condiment that can add a shit ton of awesome to any dish, fancy or easy. I use vegan mayo, sriracha, and a bit of honey for mine.
Keep this in your recipe box if you make like Kellie and need a lil reset after a bunch of culinary fun one day!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Bowling for bowls:
Honey Cilantro Salmon Bowls with Mango Pineapple Salsa
Spicy Buffalo Shrimp Bowls with Creamy Lime Ranch
spicy sesame orange tempeh bowls
Ingredients
- 1 block tempeh, crumbled
- 1 tbsp cornstarch
- 1 tsp smoked paprika
- 1/3 cup soy sauce
- 1/4 cup orange juice
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 tsp red pepper flakes
- 1 avocado, sliced
- 2-3 Persian cucumbers, sliced
- steamed rice, green onions, sesame seeds, and limes, to serve
Instructions
- In a medium bowl, toss the tempeh with the corn starch, paprika, and a pinch of salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium. Add the tempeh and cook in a single layer (as much as possible) for 5 minutes, stir, then cook an additional 3-5 minutes until crispy.
- In a bowl or jar, whisk or shake together the soy sauce, orange juice, brown sugar, rice vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes. Pour 2/3 of the sauce into the pan with the tempeh and toss until the sauce sticks to the tempeh, about 2-3 minutes.
- Pile rice into serving bowls. Top with avocado, cucumbers, and the tempeh. Sprinkle with green onions and sesame seeds. Drizzle remaining dressing and a squeeze of lime juice over the veggies.
